Tamarillo Ratatouille Recipe
This Tamarillo Ratatouille is definitely a keeper. Tamarillo Ratatouille turns out beautiful each time I make it. A great one to make!
Summary
MethodBoil
Ingredients
1 1/2 cups (355 ml) chicken broth
1 small eggplant, peeled and diced
4 Tamarillos, any variety, peeled and diced
1 1/2 cups (355 ml) sliced mushrooms
1 red, golden or orange bell pepper, chopped
1 clove Elephant Garlic, minced or 3 cloves regular garlic, minced
2 tbs (30 ml) Fresh Basil, chopped
1 tbs (15 ml) Fresh Oregano, chopped salt, to taste pepper, to taste
2 tbs (30 ml) grated Parmesan cheese
Directions
In a large saucepan or Dutch oven, combine broth, eggplant, tamarillos, mushrooms, bell pepper, garlic, basil and oregano.
Bring mixture to a boil; reduce heat.
Simmer, partially covered, for 30 minutes or until vegetables are tender.
Season to taste.
Bring mixture to a boil; reduce heat.
Simmer, partially covered, for 30 minutes or until vegetables are tender.
Season to taste.
